Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode Observation: Multiple items were not maintaining cold hold temp of 41F or below because they were stacked to high on the line. Examples: steak 46FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Multiple items were not maintaining cold hold temp of 41F or below because they were stacked to high on the line. Examples: steak 46F; chicken 43F 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode Observation: Emplyee food and drink was stored on prep table beside utensils to be used with food products for customers. 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Emplyee food and drink was stored on prep table beside utensils to be used with food products for customers. 2-401.11 Eating; Drinking; or Using Tobacco (C) 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI: Employee food and drink was removed from prep table and relocated.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Observation: Chicken on line was holding at 46F. Chicken was stacked to the top of the container. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Chicken was placed in cooler. Spoke to manager about not stacking it quite as high in order to keep it below 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode Observation: Multiple employees were wearing watches and bracelets while preparing food. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Multiple employees were wearing watches and bracelets while preparing food. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. CDI: Watches and bracelets were removed.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-501.111; Core; One of the lids has broken off of the recycling dumpster. All dumpsters shall be maintained in good repair. **No points taken due to Manager having notified owner when he dropped off checks prior to inspector's arrival via text on today.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.